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Fig. 3 | BMC Chemistry

Fig. 3

From: Drying methodology effect on the phenolic content, antioxidant activity of Myrtus communis L. leaves ethanol extracts and soybean oil oxidative stability

Fig. 3

Evolution of oleic acidity (%) of soybean oil added with different extracts of M.communis L. leaves and BHT. Control: oil without antioxidant; (OE_Tamb): oil added with leaves extract dried at room temperature (16 °C); (OE_70, OE_100, and OE_120): oils added with extract of oven dried leaves at 70, 100 and 120 °C, respectively; (OE_MW): oil added with leaves extract dried in microwave; O_BHT: oil added with BHT. Each value is the mean of 3 independent trials ± S.D

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BMC Chemistry

ISSN: 2661-801X

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